Do not overmix the batter (this develops gluten and makes brownies tough). Do not overbake (this is the biggest culprit for dry, cakey brownies). Pull them when they still look slightly underdone in the center, and they will set as they cool. Cooling completely is essential for that perfect fudgy texture. For thicker brownies, use an 8×8 inch pan; for thinner, a 9×9 inch pan. Add an extra 0.25 cup chocolate chips for ultimate fudginess. If batter looks too dry, ensure accurate measurements; 1-2 teaspoons extra melted butter can help. For dairy-free, use dairy-free butter or coconut oil. For gluten-free, use a 1:1 gluten-free flour blend. For less sweetness, try coconut sugar or reduce granulated sugar by 0.25 cup. Use high-quality dark chocolate (70% cacao or higher) for a deeper, less sweet flavor. Add a dash of espresso powder to enhance chocolate notes.